Lipolysis in Cheese

Lipolysis in cheese, that is, enzymatic hydrolysis of triglycerides to free fatty acids (FFA), is essential for cheese flavor development and some FFA also have bioactive properties. The principal lipolytic agents in cheese include lipoprotein lipase from raw milk, pregastric esterase in cheeses made using rennet paste, and enzymes from the starter and nonstarter lactic acid microbiota. In certain cheese varieties, a strongly lipolytic secondary microbiota develops (e.g., molds in mold-ripened varieties). Short-chain fatty acids directly contribute to flavor but fatty acids can also act as precursors for the production of a wide range of flavor compounds. Levels of lipolysis in different cheese varieties and methods for determining levels of fatty acids are also presented.